By Chef: Golubka
Posted: April 9, 2012
At Golubka’s blogspot they’ve decided to make a line up of their favorite guest posters & the first is “Maria Scandi Foodie , born in Finland and living in Sydney, Australia. Maria comes up with beautiful and approachable recipes, often with a Scandinavian influence, that speak of freshness, seasonality, and health. Recently, she also became quite an expert on sugar-free and low-sugar cooking, after completing a sugar-free challenge. Jump over to Scandi Foodie to see Maria’s welcoming and delicious world. “
- 500ml (2 cups) almond milk
- 100g (about 1 cup) blueberries, fresh or frozen
- 2 tablespoons pure, unsweetened cacao powder
- 3 tablespoons potato starch
- 1 teaspoon granulated stevia
- 1 teaspoon ground cinnamon
- ¼ teaspoon pure vanilla powder (ground vanilla)
- 1 tablespoon brown rice syrup
- fresh figs or berries, to serve
- toasted almonds, to serve
The easiest way to go about this recipe is to blend all the ingredients (that is, everything but the fresh figs and almonds) in a blender until smooth. Pour this mixture into a small saucepan and heat it, stirring constantly, on a medium heat until it thickens. This will take a few minutes.
As soon as the pudding has thickened, remove the saucepan from the heat and place it in a sink filled with cold water. The water should reach about half-way through the saucepan. Leave the pudding to cool, then scoop it into serving bowls or glasses and top with fresh fruit and toasted almonds. Serve the pudding cool or at room temperature.